The accomplisht cook: or, The art & mystery of cookery

pour the cream into it, elevating your hand to make it froth, which is the grace of your posset; if you put it through a tunnel or cullender, it is held the more exquisite way. _To make Sack Posset otherways._ Take two quarts of good cream, and a quarter of a pound of the best almonds stamp't with some rose-water or cream, strain them with the cream, and boil with it amber and musk; then take a pint of sack in a bason, and set it on a chaffing dish till it be bloud warm; then take the yolks of twelve eggs with 4 whites, beat them very well together, and so put the eggs into the sack, make it good and hot, then stir all together in the bason, set the cream cool a little before you put it into the sack, and stir all together on the coals, till it be as thick as you would have it, then take some amber and musk, grind it small with sugar, and strew it on the top of the posset, it will give it a most delicate and pleasant taste. _Sack Posset otherways._ Take eight eggs, whites and yolks, beat them well together, and strain them into a quart of cream, season them with nutmeg and sugar, and put to them a pint of sack, stir them all together, and put it into your bason, set it in the oven no hotter then for a custard, and let it stand two hours. _To make a Sack Posset without Milk or Cream._ Take eighteen eggs, whites and all, take out the cock-treads, and beat them very well, then take a pint of sack, and a quart of ale boil'd scum it, and put into it three quarters of a pound of sugar, and half a nutmeg, let it boil a little together, then take it off the fire stirring the eggs still, put into them two or three ladlefuls of drink, then mingle all together, set it on the fire, and keep it stirring till you find it thick, and serve